Researchers at the Center for Nutrition Research at the Illinois Institute of Technology recently published an assessment of berry consumption on associated health factors using the National Health and Nutrition Examination Survey (NHANES), 2007-2012. Citing limited guidance for fruit intake in current nutritional guidelines such as the Dietary Guidelines for Americans (DGA), the researchers sought to characterize berry intake compared to overall fruit intake in the US as well as assess factors that may motivate berry consumption.

A review in The Annals of the New York Academy of Sciences summarized the latest research on how strawberries may prevent chronic disease.

An analysis of the Nurses’ Health Study II found that women who consumed the most flavonoid-rich tea, red wine, peppers, blueberries and strawberries, were less likely to die during the 18-year study.

Osteoarthritis (OA) is a common degenerative condition that causes joint pain, swelling, and stiffness. One in two adults will develop symptoms of knee OA during their lives, according to the Arthritis Foundation. 

Previous research on strawberries has found that consuming a small amount with a meal can blunt post-meal oxidative stress, inflammation, and insulin response. However, this is the first study to examine whether strawberries can have a beneficial affect when consumed before or after a meal.

Eating a diet rich in anthocyanins (particularly from berries) may reduce your risk of type 2 diabetes, according to a new study in the European Journal of Clinical Nutrition.

Strawberries may help protect obese adults from cardiovascular disease, metabolic syndrome, and type 2 diabetes, according to the results of a randomized, controlled trial published in The Journal of Nutrition and Metabolism.

Produce for Better Health (PBH) is promoting a new paper published this month in The Journal for Agricultural and Food Chemistry focused on the plethora of studies that have examined the benefits of strawberry consumption.